Antioxidant and pro-oxidant activity of coffee as affected by torrefacto roast
- López-Galilea, I.
- Andueza, S.
- P de Peña, M.
- Cid, C.
ISSN: 1212-1800, 1805-9317
Argitalpen urtea: 2004
Alea: 22
Orrialdeak: S209-S211
Mota: Artikulua
Beste argitalpen batzuk: Czech Journal of Food Sciences
Laburpena
The addition of sugar at the end of the torrefacto roasting process could influence on the antioxidant and pro-oxidant properties of coffee because sugar is one of the main precursors of Maillard reaction. The aim of the work was to study and compare the antioxidant and pro-oxidant properties of some commercial roasted coffees which are selected to represent conventional roasted coffee and torrefacto roasted blends. When the per-centage of torrefacto coffee was increased, the antioxidant activity increase and a slight tendency to decrease the pro-oxidant activity were observed. Moreover, a principal component analysis allowed to separate (a) brands by PC1 (46.9%) characterised by colour parameters defined by roast degree, and (b) torrefacto roast blends by PC2 (33.7%) characterised by antioxidant/pro-oxidant activity.